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Add the olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, which takes about 30 to 40 minutes.
Add the garlic and cook for 30 to 45 seconds or until fragrant.
Deglaze with red wine and cook over low to medium heat until the amount of liquid is reduced by one-half, about 5-7 minutes.
Place in the sausage and ground sirloin and cook over medium heat until cooked throughout. There should be no pink while stirring often to break up any large chunks.
While the meat is cooking, crush the whole peeled tomatoes with your hands to bite-sized pieces.
Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
Finish by stirring in the cheeses, parsley, and balsamic vinegar and adjusting the seasonings with salt and pepper and sugar, if needed.
Lastly, thicken it by stirring in tomato paste until it is to your desired thickness. This is optional.
Toss with cooked spaghetti and serve.